Duck Fajitas Quesadillas
My Duck Fajitas Quesadillas features slow cooker duck legs, sautéed bell peppers, onions, and gooey melted cheese, all cooked between two crispy flour tortillas.
Servings: 6 quesadillas
Ingredients
For the Duck
- skinless leg quarters and wings from 3 or 4 ducks
- 1 Tablespoon kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon black pepper
- 2 Tablespoons olive oil
- 32 ounces beef broth
For the Quesadilla Sauce
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 Tablespoon pickled jalapenos, minced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground cumin
- ¼ teaspoon smoked paprika
For the peppers and onions
For the quesadillas
- 6 large (10-inch) flour tortillas
- 3 Tablespoons butter
- 3 cups shredded cheese (Chihuahua, Oaxaca, Monterey jack, or Mexican-blend)
For serving
- salsa
- guacamole
- sour cream
Instructions
- Add the duck and seasonings to a large bowl and toss together to coat. Let them sit for 15 minutes to an hour at room temperature, or overnight in the refrigerator.
- Heat a large skillet over medium-high heat. Add the olive oil and half the seasoned duck legs and wings and sauté for about 3 minutes until they are nice and brown. Turn them over to brown on the other side, an additional 3 minutes. Transfer to a slow cooker.
- Repeat cooking process with remaining legs and wings.
- Add beef broth to the slow cooker with the duck, cover and cook on Low for 8 to 10 hours or on High for 5 to 6 hours.
- Shred the cooked duck meat off the legs and wings with tongs or a fork. Discard the bones.
- Combine all of the quesadilla sauce ingredients in a bowl, mix well, and set aside.
- Make the peppers and onions. Heat the olive oil in a large skillet over medium-high heat. Add the peppers, onions, and soy sauce. Cook for about 5 minutes, stirring occasionally, until the onions are translucent and begin to caramelize and the bell peppers are soft and tender.
- Add the shredded duck meat to the skillet with the peppers and onions and give it a quick toss to combine. Transfer the mixture to a bowl.
- Working in batches of 2, melt 1 Tablespoon of butter in a large skillet over medium-high heat.
- Layer half of each tortilla with 1 Tablespoon quesadilla sauce, ¼ cup shredded cheese, ½ cup duck fajita mixture, and another ¼ cup shredded cheese. Fold it over and cook the quesadillas in the skillet for 1 to 2 minutes per side until the cheese has fully melted and the duck quesadillas are golden brown. Repeat with the remaining quesadillas and butter.
- Serve with guacamole, sour cream, and your favorite salsa.
